Effects of Food Cooking on Diabetes-2 Risk Factors (Age-2)

This study has been completed.

Sponsor:

University of Copenhagen

ClinicalTrials.gov Identifier:

NCT01617304

First Posted: June 12, 2012

Last Update Posted: January 10, 2013

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The aim of the project is to investigate the effects of advanced glycation end products (AGEs) formed in food during the cooking process as well as AGEs formed naturally in the human body, on insulin sensitivity and risk factors for type 2 diabetes. The hypothesis is that i) food content of AGEs is lower using boiling and steaming cooking methods and that ii) AGEs formation in the body is lower at low dietary intake of certain sugar forms.

Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution

Other: Dietary intervention

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Experimental: low AGE, fructose

Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution

Other: Dietary intervention

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Experimental: high AGE, fructose

Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution

Other: Dietary intervention

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Experimental: high AGE, glucose

Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution

Other: Dietary intervention

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:

20 Years to 50 Years (Adult)

Sexes Eligible for Study:

Female

Accepts Healthy Volunteers:

Yes

Criteria

Inclusion Criteria:

women, healthy between 20 and 50 y

BMI between 25 and 40 kg/m2

weight circumference over 88 cm

Exclusion Criteria:

weigh changes within the last 2 months more than +/- 3 kg

Physical activity more than 8 h per week

smoking

medications and supplements

being vegetarian or vegan

pregnancy or breast feeding

postmenopause

chronic disease

previous gastric bypass surgery

blood donation within the last 3 months

Involvement in other clinical trials

allergic to paraaminobenzoic acid

Contacts and Locations

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01617304